pasta

Cold Noodle Salad

August 7, 2023 by hwhunter Leave a Comment

As we drag into the dog days of summer, cold foods are all that matter. Cold soups, cold beverages, cold salads, cold dips, cold popsicles, and cold desserts. And cold a/c for the win.

Squeezing the most out of the season is one of my superpowers. I dread the moment when I have my last Peach, tomato and mozzarella salad, a bowl of gazpacho or cucumber soup. These are all winning recipes for when the heat shows no sign of backing down.

Cold Summer Salad

Ever since a friend shared this cold salad with me a few weeks ago, I have been obsessed. Researching ratios of how to make the perfect sauce for a cold noodle salad. The true beauty of this dish dances on the tightrope hitting all the notes–spicy, sweet, savory and succulent.

The simple combo of tamari (or soy sauce for those who aren’t gluten-free), rice vinegar and toasted sesame oil blend with honey, ginger, garlic and a glug of sriracha or sambal to pour over cold noodle salad filled with all your favorite vegetables and you will be obsessing as well.

Entree, Snack or Side Dish

Whether you seek a cold dish for dinner, something to snack on during the day or a side that will be the star of the potluck spread, this is the one. Pasta, soba noodles or ramen can be used–whatever you have or whatever you prefer. Cooked until tender, the noodles toss with gobs of raw vegetables and soak up the spicy sauce so every nook and cranny and noodle is coated.

If you need to clean out your vegetable drawer, this is the dish. Or you can be as creative as you want for the add-ins. I use shredded carrots, broccoli slaw, green onions, thinly sliced red cabbage, red bell peppers, cucumbers, radishes and chopped cilantro. But consider edamame, sugar snap peas and protein as well. Shredded chicken or shrimp are nice options. For garnishes, chopped peanuts, more cilantro and black sesame seeds will dress this meal up like nobody’s business.

Crispy, crunchy, sweet, spicy, earthy, garlicky, gingery, peanutty–this cold and light salad eats like a meal. Even a small serving will satisfy because of the complexity in flavors, colors and textures. It’s a winner and with the basics being the noodles and sauce, the rest is up to you. Go veg heavy or light with just cucumbers, avocado chunks, green onions and black sesame seeds. But whatever you do, don’t miss this opportunity to make a sensational summer dish that will feed you for a few days. Enough time for everyone to obsess over this easy-to-make cold noodle salad.

Buen provecho!

Cold Noodle Salad

This salad has the potential to become your favorite, quick summer entree--the more vegetables you add, the heartier it is. Add protein and boom! Using noodles as a base, add whatever raw veggies you have or want to include and dress it all with a spicy peanut sauce for a heavenly meal, snack or side dish that will wow the crowd.

Course entree, healthy snack, Side Dish

Cuisine Asian

Keyword noodles, peanut butter, tamari, vegetables

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Ingredients

8 oz soba noodles, udon noodles, ramen or pasta of choice
1 cup shredded red cabbage
2 shredded carrots
1 cup sugar snap peas, sliced on the bias
1/2 thinly sliced red pepper
1/2 diced cucumber
2 julienned radishes
1 tablespoon toasted sesame oil
2 chopped green onions
1/2 cup chopped cilantro plus more for garnish
1 tablespoon black sesame seeds garnish, optional
1/3 cup chopped peanuts garnish

For the sauce

1/3 cup creamy peanut butter
1/4 cup tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons chile oil, sambal or sriracha

Instructions

Bring a pot of salted water to boil. Add the soba, stir to prevent sticking and cook according to package instructions until tender. You don't want these al dente. Rinse under cold water until the noodles are completely cold.
When ready to add the noodles to the vegetables, loosen the soba noodles by running under cold water, and let drain again. Add the noodles to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
In a small bowl, combine the peanut butter, tamari/soy sauce, rice vinegar, lime juice, honey, chili oil/sriracha/sambal, ginger and garlic. Whisk until the sauce is a pourable consistency. Taste and add more of any of the ingredients, as desired; set aside. The sauce will thicken as it sits, so be prepared to add 1-2 tablespoons of water, to thin out the sauce, if needed.
In a big bowl, place the chopped vegetables for the salad and the noodles.
Pour half of the sauce over the ingredients and toss to coat thoroughly. Add the toasted sesame oil and more sauce if desired and continue to toss until combined. Refrigerate the noodles for at least 20 minutes and then toss again. Taste and adjust seasoning, if needed. I added a bit of salt at this point.
Serve, garnish with chopped cilantro, black sesame seeds, peanuts and enjoy, Refrigerate any leftovers and nosh as needed within the next few days.

Summer Garden Pasta

August 23, 2021 by hwhunter Leave a Comment

When summer tomatoes are at their peak, and super ripe and juicy, sometimes all that’s needed is a generous sprinkle of good-quality salt. But magic happens when you chop four ripe tomatoes, add the required salt, chopped garlic, basil, olive oil, freshly ground black pepper and red chile flakes. And then let all of these ingredients marinate for four hours.

Juicy Tomatoes Are The Key

As soon as you stir in freshly cooked and hot pasta and add a generous dose of cheesy Parmesan, this spectacular and simple summer garden pasta will make you wish it was the beginning of June and not the end of August.

Thanks to Ina Garten for the recipe that I adapted after I made this dish last summer (pictured below). The original recipe calls for cherry tomatoes, which aren’t always the juiciest–or the most flavorful. But I always try the recipe first and then make adjustments as needed. This summer, I used big and juicy beefsteak tomatoes and now it’s good enough to share with you.

Last year’s dish when I followed Ina’s recipe. But, this time, I used beefsteak tomatoes instead of cherry tomatoes and the flavor and sauce are mind-blowingly delicious.

Let Simple Ingredients Shine

This five-ingredient (tomatoes, garlic, basil, olive oil and Parm), pasta sauce requires no-cooking and allows the fresh ingredients to shine. The trick is to use the best tomatoes you can find. In a big bowl, you’ll love how the salt slowly extracts the juice from the chopped tomatoes as they are left at room temperature for four hours.

During this time, the tomatoes melt with garlic and basil, and everything permeates the fruity olive oil. The freshly ground black pepper and red chile flakes add a thin veil of heat. As you wait for the four hours to pass, the pungent and beautiful aroma of Italy draws you back into the kitchen and tells everyone in the house a savory summer supper awaits.

This picture is also from the first time I made the recipe last summer. Replacing chopped beefsteak tomatoes for halved cherry tomatoes makes all the difference in the world.

Top with Parmesan and More Basil

When you are ready, add the hot pasta into the big bowl where the tomato concoction has become saucy and almost like a confit. The hot pasta soaks up the saucy olive oil and tomatoes. The Parmesan melts into the dish as you generously grate it over the top of the bowl. Gently toss everything together and the smell will remind you how good this is going to be. (Note: if you are a crusty bread lover and can eat gluten, be sure and get a baguette because the sauce that’s left in your pasta bowl will beg for sopping it up. Or drinking it. Your choice. But don’t let it go to waste.)

As we near Labor Day, it may be prudent to stock up on our favorite tomatoes so we can make this easy summer garden pasta dish a few more times before tomato season ends.

Buen provecho!

Summer Garden Pasta

In Garten knows food and this supremely simple pasta dish is ideal for hot summer nights when tomatoes and basil are at their peak. This no-cook tomato sauce with garlic, basil and olive oil meld together to become a sensational sauce to toss with pasta. Beware--if you love raw garlic, you're fine. If you don't love raw garlic, consider cutting back to three garlic cloves instead of six.

Course entree

Cuisine Italian

Keyword basil, pasta, summer, tomatoes

Prep Time 10 minutes

Total Time 30 minutes

Servings 4

Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Ina Garten

Ingredients

For the No-Cook Tomato Sauce

4 large beefsteak or homegrown tomatoes chopped
1 teaspoon kosher or sea salt
6 garlic cloves chopped
20 leaves basil chiffonaded, reserve some for garnish
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
1 cup Parmesan cheese grated, divided
Maldon salt for serving
Pasta I use gluten-free; angel hair would be lovely

Instructions

In a big bowl, add the chopped tomatoes and any juice on the cutting board and then sprinkle with salt.
Chop the garlic and basil and add to the tomatoes.
Add the black pepper and red chile flakes.
Pour the olive oil over and stir well to combine.
Cover with plastic wrap, kitchen towel or reusable cover and set on the counter for four hours.
When ready, add water to a pot and bring water to boil. Add salt to the water.
When the water boils, add the pasta and cook according to the directions.
Drain quickly and add pasta to the big bowl of tomato-garlic confit.
Add 3/4 cup grated Parmesan cheese and toss to combine. Plate the pasta and divide remaining Parm on each serving, top with fresh chopped basil, a sprinkle of Maldon salt and enjoy.
Refrigerate any leftovers.

Pasta alla Norma

September 2, 2020 by hwhunter Leave a Comment

As our summer of confinement–aka the summer that never was–comes to a close this weekend with the Labor Day holiday, I seek to find the good in these bizarre months. It hasn’t always been easy, but it’s been fruitful. And, like so many of you, I have been making lemonade with these lemons. Lots and lots of lemonade.

I have also made a few tomato-centric dishes with the abundant tomatoes gifted to me from a friend’s garden. Ripe and tasty, these were some of the better homegrown tomatoes I have ever had. Sadly, my own experience with growing tomatoes has not been so fortuitous. Typically, I harvest a maximum of two tomatoes–no matter how many plants I start with. This becomes some expensive tomatoes, so I have learned it’s easier, cheaper and more successful for me to buy tomatoes from my favorite farmers.

Unless a friend wants to share her prolifically impressive bounty with me.

Victory Gardens

One of the gifts of these last six months is the ease with which we are supporting one another. The ease with which we call and check-in and share herbs, leftovers, cookies, hikes, laughs, reality checks and ripe tomatoes from a victory garden.

Gardens are the salve to what ailed us this spring. Gardens need constant attention and tending. And we have had plenty of extra time to prep the beds and nurture the seeds. Gardening allows us to feel responsible for bringing something good to life and when we can’t have people over to celebrate the bounty, sharing the joy with friends who appreciate good ingredients feels right.

Gratefully, I had enough tomatoes to make three tantalizing dishes that highlighted the beauty of these summer jewels–and these are three delicious reasons we all should be growing our own food.

Many Tomatoes, Three Dishes

Initially, I was inspired to make Ina Garten’s summer garden pasta so the tomatoes could shine. And did they!

This recipe only required cooking the pasta. The tomatoes, garlic, basil and olive oil marinated for up to four hours and were served raw with the pasta. It didn’t take long for the intoxicating smell of garlic and oil to permeate the house.

This was an unexpected joy in this dish. It was insanely easy to make and absolutely something we will lean on again–the next time a friend generously bestows her overflow of tomatoes with me (hint, hint).

To spice up our Saturday night fish tacos, I roasted some of these garden-fresh tomatoes with half an onion and a jalapeno. Then I blended it with lime juice, a generous dose of salt and a handful of cilantro for a homemade salsa that made us start thinking about what else we could spoon the salsa over.

With still more homegrown tomatoes waiting their turn, I decided to combine those remaining with the two farmers market eggplants and make Pasta alla Norma. Even as an eggplant lover, I had never made this dish. Any time we have eggplant in the house, our minds go directly to eggplant parm or an Asian dish, so I was eager to try something new.

Pasta alla Norma is a classic Sicilian pasta dish that is hearty but also vegetarian and wholesome. It’s easy enough for a weekday meal, but impressive enough to pass for a weekend gathering. There is a heft to the dish, which will go a long way in pacifying the carnivores at the table. A handful of basil reminds you this dish is puro Italiano, while the grated ricotta salata adds a hint of salt and texture to make it irresistible.

This is an ideal dish to make for a group, as it can be prepared in advance and warmed up before serving. For a party, grill up some Italian sausages for those who eat and need to have meat, with a vegetable and salad and everyone will be happy with this impressive Sicilian spread. Start the feast with a spectacular charcuterie tray and this dessert and your guests may never leave.

Buen provecho!

Pasta alla Norma

When eggplants and tomatoes are bursting in the garden (or a friend's garden or the farmers market) let this dish help you use them both. Eggplants and tomatoes are soul sisters or brothers and bring rigatoni or penne pasta to life. Simple, satisfying and savory, this recipe will be in constant rotation in your summer repertoire.

Course entree, Main Course

Cuisine Italian

Keyword eggplant, pasta, tomatoes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Author The Cowgirl Gourmet adapted this recipe from Leite's Culinaria

Ingredients

For the eggplant

1 lb eggplant diced
2 tablespoons olive oil
1/8 teaspoon kosher or sea salt

For the tomato sauce

2 tablespoons olive oil
4 cloves garlic thinly sliced or diced
1/8 teaspoon crushed red pepper flakes plus more for plating
1 lb homegrown tomatoes this is about 3 large tomatoes
1/2 teaspoon kosher or sea salt
1/3 cup fresh basil chopped, plus more for garnish
1/4 cup fresh flat-leaf parsley chopped
1 cup ricotta salata grated
Parmesan cheese grated, for garnish

For the pasta

1 lb rigatoni or penne pasta

Instructions

Heat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

To make the roasted eggplant

Using a vegetable peeler, peel some of the skin off the eggplant in stripes, so only half of the eggplant skin remains.
Cut eggplant into 1-inch dice, place in a big bowl and toss with 2 tablespoons olive oil and sprinkle with salt. Mix well to combine and then place on baking sheet in the oven for about 20 minutes or until browned and very tender.

To make the pasta

Bring a big pot of salted water to a boil. Add your choice of pasta and cook, stirring frequently, according to the package.
When the pasta is almost cooked, remove 1 cup of pasta water from the pot and set aside, as you will use this to thin out the tomato sauce.
When the pasta is al dente, drain into a colander.

To make the tomato sauce

Meanwhile, warm a large skillet over medium heat and add 2 tablespoons of olive oil. Toss in the garlic and crushed red pepper and stir a bit.
Add the chopped tomatoes and the juice, sprinkle with salt and cook until the tomatoes express their juice and the sauce thickens up a bit, about 15-20 minutes.
When the roasted eggplant is cooked, add it to the sauce, along with 1/2 cup of pasta water, and let it meld for 5 minutes. If the sauce tightens up and still needs thinning, add more pasta water and stir to combine.
Once the pasta has drained, add the pasta back into the pot and pour the tomato and eggplant sauce over the pasta.
Add the chopped basil and parsley and stir to combine. Add the grated ricotta salata, toss well and serve.
Once plated, sprinkle with crushed red pepper flakes, grated Parmesan cheese and a bit more chopped basil for garnish.
Refrigerate any leftovers for up to 5 days.

Top 10 Recipes of 2019

December 30, 2019 by hwhunter Leave a Comment

There’s a reason everyone loves to dive deep into analytics. It shows what’s gaining traction, what is on-trend, what most people like best and also what they like least. As I was looking back on this year’s recipe analytics, my favorites are certainly different from yours. But it’s your voice that matters–because I like every recipe–and I am thrilled to share the top 10 from 2019. And analytics are also announcing that this is my 500th post in 10 years which brings even more joy!

From smoothies to salads, pasta to salad dressings and a few good + good for you desserts, this is a list that will help you succeed in the kitchen in the new year and for years to come.

#10

This Smoothie 2.0 recipe takes us all the way back to the beginning of the year when we are virtuous and committed to making excellent food decisions like drinking lots of smoothies. Adding frozen cauliflower to your smoothie instead of bananas is an easy switch that lessens your sugar consumption and ups your veggie count. And isn’t that what we all want more of?

#9

Your number nine choice is one of my top choices–the Emergency Brownies. Because we all know the feeling of needing dessert. Not wanting, but needing something sweet. Nigella’s emergency brownie to the rescue. One bowl and 30 minutes later, you will have enough brownies to satisfy two people generously and four people conservatively. Isn’t that sweet?

#8

If you are looking for an entree that comes together in 15-minutes, let this 15-Minute Pasta be the recipe you lean on time and again. It’s quick, easy, economical and mind-blowingly delicious. Thanks to my friend, Stephanie, for sharing this gem with me.

#7

Salads are my jam, as you can tell by the number of hearty salad recipes I share. But, please, no boring salads. I like salads with a bold personality. Salads that are hearty, memorable and desirable to all kinds of picky eaters. The Ultimate Green Salad from New York’s Via Carota is simple but stunning. Mixed greens are dressed with a flavorful sherry vinaigrette and are piled high like a sturdy mountain. When it is placed before you, even the most salad-averse will want to dive into this masterpiece of greens.

#6

Summertime is all about outdoor cooking, frolicking, swimming and fun in the sun. It’s no surprise that the sixth favorite post is the collection of 28 Recipes to Celebrate the 4th of July. From breakfasts to beverages, soups to salads, sides to burgers and plenty of sweet treats, there’s something everyone will love in this robust compilation of great eats for our favorite summer holiday.

#5

We traveled to Jamaica to discover this recipe which is one you need to put to memory. Big and bright flavors, but few ingredients, this Chardonnay Dijon Vinaigrette will make you crave salads. It’s that good.

#4

As a gazpacho expert–maker of the soup and eater of the soup, any chance to eat more tomatoes and fruits and I am on it. This watermelon-tomato gazpacho is proof. Luckily, this Peach and Tomato Salad with Basil and Fresh Mozzarella is serious enough to be an entree and stunning enough to be the talk of the dinner table. Perfect for a summer cookout with friends, the trick is to make enough of this salad because it will disappear quickly.

#3

I waited years to share this recipe with you and I still don’t know why it took me so long. I am not the selfish type. But now that you have this decadent recipe for a dairy-free Chocolate Pot de Creme that rivals its heavy, dairy-full cousin, you can make it whenever the desire hits. Cashews provide the heft along with the coconut oil, while the maple syrup and cacao bring in the chocolate flavor. O. M. G.

#2

As a lover of Reese’s cups, but not a lover of cheap chocolate and ingredients I may not want to eat, it’s hard to get my chocolate and peanut butter fix. Until now. These No-Bake Peanut Butter Bars come together in a jiffy and are exactly what you and I both want in a peanut butter and chocolate concoction.

#1

Virtual balls of happiness. That’s what these Apricot, Cashew and Coconut Energy Balls are, which may be why they landed in the top spot for this year’s most popular recipe. Made in a food processor, they can save you from hanger when the moment hits. Switch out the dried fruit and nuts to come up with your own combos or stick with the apricot and cashew which is tried and true. (And, as one dear reader pointed out, be sure and seek out the unsulphured apricots, which are not pictured here. The color is more brown-orange, but they are better for us.)

As we close the chapter on another year and another decade, let’s agree to be more gentle. On ourselves and with others. To love a little more and be kinder. To ourselves and others. And to celebrate with our beloveds by cooking at home with more Cowgirl Gourmet in Santa Fe recipes that are good + good for you.

Buen provecho and cheers to an incredibly bright 2020!

15-Minute Pasta

June 6, 2019 by hwhunter 4 Comments

How often are you desperate to eat something within the next 15 minutes? If the primary goal is that it’s easy to make and brimming with flavor, pasta may not be the first thing you think of. Or perhaps it is.

If I am making pasta, it’s generally going to be topped with Rao’s marinara sauce or a slow-cooking homemade tomato sauce. But, lately, tomatoes don’t always agree with me or David, so I no longer lean on pasta as an option. Couple that with the fact that most gluten-free pastas aren’t worthy of cooking–much less eating–and I am back at square one.

Two Reasons to Love Pasta Again

Recently, two things have changed my relationship with pasta.

Barrilla now makes a gluten-free pasta that is really good. It’s not gummy or sticky nor does it taste like cardboard. It cooks up beautifully and actually looks and tastes like real pasta. We have tried the fettucini and the spaghetti, but give the penne a shot as well.

The second pasta inspo (inspiration) occurred recently at a friend’s house. She thoughtfully and generously used Barrilla gluten-free spaghetti and blew us away with a simple and absolutely sensational 15-minute pasta dish. This pasta dish was so good, we wanted to lick our bowls. The recipe comes from my favorite Off Duty section of the Saturday Wall Street Journal.

We get the paper delivered and I devour this section every Saturday morning, but somehow this recipe slipped by me. Maybe it was that we don’t eat pasta anymore. Or maybe my friend was supposed to be the one to introduce me to my new favorite pasta dish?

Jonathan Benno is the mastermind behind this recipe. With a collection of three restaurants in New York City’s Evelyn Hotel including his eponymous Benno, as well as Leonelli Taberna and Leonelli Focacceria e Pasticceria. Benno developed his chops by working at Aqua, French Laundry, Daniel, Gramercy Tavern and Craft. He is the first American-born and trained chef to earn three Michelin stars!

Keep it Simple

The sheer simplicity of this recipe is mind-blowing because it’s packed, and I do mean packed, with flavor. And relying on Samin Nosrat’s philosophy of Salt Fat Acid Heat philosophy proves the validity of this approach to cooking.

It starts with sauteing lots of garlic in olive oil–and what could be wrong with this? The garlic permeates the oil with plenty of rich flavor to make the base of the sauce. Adding a generous heaping of red pepper flakes provides the heat. Butter gives the dish a smooth and unctuous mouthfeel, and some reserved pasta water creates a creamy sauce to make this dish a rising star on everyone’s radar. A punch of flavor is provided by the lemon zest and lemon juice. And a serious handful of fresh parsley balances everything out and adds a gorgeous, bright green color.

The combination of these basic ingredients you probably have in your fridge and pantry right now–olive oil, garlic, red chile flakes, lemon, parsley and butter–and the ease with which it comes together, are enough to warrant making this dish once a week.

Depending on the season, or your level of hunger, add sauteed shrimp, asparagus or broccoli rabe to amp up this dish or simply serve with a side salad and dinner’s set.

The next time you desperately need a meal to come together in less time than it takes for delivery to show up, lean on this 15-minute pasta dish that will have everyone asking for more.

Buen provecho!

15-Minute Pasta

When you are starving and can't wait for take-out, lean on this pasta dish as your new go-to. Using the most basic ingredients you probably have in your pantry right now, pasta will never be the same once you taste this. By focusing on salt, fat, acid and heat, you're going to revel in the simplicity and flavorful triumph of this dish.

Course Main Course

Cuisine Italian

Keyword pasta

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author The Cowgirl Gourmet in Santa Fe credits Jonathan Benno for this sensational recipe featured in the Off Duty section of the Wall Street Journal which has been slightly modified

Ingredients

2 tablespoons kosher or sea salt
1 lb spaghetti gluten free, if desired
1/2 cup olive oil
7 cloves garlic thinly sliced
1 1/2 teaspoons red chile flakes if you want it a bit more spicy, add another 1/2 teaspoon of red chile flakes
3 tablespoons butter or vegan butter
6 tablespoons flat-leaf parsley minced
1 lemon zested and juiced
Kosher or sea salt to taste
Freshly ground black pepper to taste

Instructions

Fill a large pot with water and add the salt. Set over high heat and bring to a rolling boil.
Add spaghetti and cook until almost al dente. Reserve one cup of cooking water and set aside. Drain pasta.
Set a large pan over low heat and swirl in the olive oil, garlic and red chile flakes. Gently heat oil until garlic is aromatic, about 1 minute. Be careful not to burn the garlic.
When the pasta is ready, increase the heat to high and add drained pasta, butter, and half of the reserved cup of water.
Quickly toss pasta without stopping until the sauce emulsifies, thickens and coats the noodles, 1-2 minutes. If necessary, add splashes of remaining cooking water to stretch the sauce until it looks creamy and completely coats the noodles.
Turn off the heat and toss in parsley, half the lemon zest and all of the juice. Season with plenty of salt and black pepper to taste. Serve with remaining lemon zest scattered over the top.